10 or 12 oz
store bought angel food cake
can sweetened condensed milk(scm)
pkg. instant vanilla pudding mix
tub extra creamy cool whip, thawed
21 oz. each peach or cherry prepared pie filling( i like to use blueberry)
1Cut cake into 1/4 inch thick slices; arrange 1/2 the slices on bottom of a buttered 13x9-inch baking dish.
In a large bowl, combine SCM, water and almond extract; mix well. Add dry pudding mix; beat well.
Chill 6 minutes. Fold in cool whip.
Spread 1/2 the cream mixture over cake slices; top with one can of the pie filling. Top with remaining cake slices, cream mixture and the other can of pie filling.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.